Lentils with cotechino

Recipe from Elena Faita

500g of small green lentil’s

100g of pancetta (diced)

1 small onion (chopped)

3 carrots (chopped)

3 celery stalks (chopped)

1 jar of marinara sauce from Stefano

3 bay leaves

1 hot pepper

2 tbsp olive oil

1 cooked cotechino

Pick the cotechino, put it in a casserole and cover with water. Bring to the boil and then reduce the temperature to simmer and cook for 2 hours.

In another casserole, sauté the vegetables in the oil.

Add pancetta, tomato sauce, chili and flavors.

Simmer for a few minutes.

Add the lentils and cover with water.

Simmer for 30 to 40 minutes until the liquid evaporates.

Then add pieces of cotechino.

Pour a little olive oil over the mixture at the very end.